Chocolate Snickerdoodles
Submitted by ladysdude
Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating with chewy oats baked right into the dough. Soft centers, crinkly tops, and a double hit of chocolate.
YIELD
20 servingsPREP
20 minCOOK
10 minREADY
210 minTake everything you love about a classic snickerdoodle and dunk it in chocolate.
The dough is loaded with cocoa and rolled oats, giving each cookie a chewy, hearty bite. Before baking, you roll the balls in a mix of cocoa, cinnamon, and sugar for that signature crinkly coating.
They come out soft in the middle with just enough crunch around the edges.
Chill the dough for a few hours before rolling. It makes them easier to handle and gives the flavors time to meld.
Chef Tips
- Don’t skip the chill time. Warm dough spreads too thin and you lose the puffy snickerdoodle shape.
- Pull them from the oven when they still look slightly underdone. They firm up as they cool.
- For holiday baking, roll some in red or green colored sugar alongside the cocoa coating for a festive cookie tray.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly grease cookie sheet. Beat margarine, and sugars until fluffy, add eggs and beat until well mixed and fluffy.
Combine the dry ingredients, and add to creamed mixture, mixing well.
Chill dough a few hours, than roll in the 2 tbs, sugar, cinnamon and cocoa.
Place on cookie sheet 2 inches apart.
Bake 8 to 10 minutes (do not over bake) I also rolled some in the red and green sugar and kids loved them.
Cool on racks.
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